Blackforest Bundt Cake #BundtBakers

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Blackforest bundt cake
To say that the blackforest is our favorite cake would be an understatement. Cherry, chocolate and whipped cream create a magical combination. Though I have posted my recipe for a traditional Blackforest cake, I was really looking forward to convert  the cake into a bundt cake. Hence the Blackforest Bundt cake. This is my first time posting with the Bundt Bakers and after a couple of tries at bundt baking ( last month was coconut ) I have arrived at the following life changing decisions.
1) Buy a decent Bundt pan. I have no idea where I got the bundt pan that I have right now. It just doesn’t impart the beautiful ridges that bundt pans usually do. So please feel free to mention your favorite bundt pan.
2) Never bake a bundt cake on the night of  posting. Yes I know Kelly from Passion Kneaded  would raise her eyebrows. I just lied to her yesterday that I was going to bake it Yesterday.  But I didn’t. I baked it today.
3) Never Lie about  plans to bake a bundt cake. It’s bad bundt Karma. Plus they will catch you.
4) Learn how to photograph a Bundt Cake.  This was one difficult cake to photograph.  Add the added pressure of last minute baking, and photo taking and post writing. Back to decision no 2.
So there you have my story. Now that my life has been irrevocably changed by the bundt cake decisions, I am hoping I will do better next time.
Blackforest Bundt cake

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Here are February’s Chocolate themed Bundt Bakers:

Blackforest Bundt Cake #BundtBakers


  • 6 eggs
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1/2 cup all purpose flour
  • 1/2 cup cocoa powder
  • 1/2 cup unsalted butter melted

for the filling

  • 1 Can cherry pie filling


  • 1 cup heavy whipping cream
  • 2 Tbs sugar
  • 1 tsp Vanilla extract


  1. Preheat oven to 325*F
  2. Prepare your bundt pan with coating it with butter
  3. whisk the eggs with the sugar and vanilla in a large bowl, until thick and pale.
  4. Sift the flour and cocoa over the mixture and gently fold in. stir in the melted butter.
  5. Pour into the pan ; Top it with half the cherry pie filling and bake for 35- 40 minutes.
  6. During the baking the cherries go to the centre of the cake making a nice filling.
  7. The cake should be raised and springy to touch and u can always do the toothpick test.
  8. Allow the cake to cool in the pan before inverting it on a wire stand.


  1. whip the cream in a bowl until it starts to thicken, then beat in the confectioners sugar and vanilla extract until the mixture begins to hold its shape.
  2. Top the cake with the icing and serve. You can use the other half of the cherries to decorate the cake or serve it with the cake.

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Comments 10

  1. Pingback: Chocolate Crumb Bundt #BundtBakers - Living The Gourmet

  2. I made the Black Forest Bundt cake and it just came out of the oven. My batter was so thin and runny I added a cup of flour. It made the batter thick enough to hold the cherries. Now it say let cool before turning it out. I have it on a cooling rack. It looks very good. Cherries are not completely covered. My question is my decision on the flour and when it cools and I turn it out will the cherries run out? I am 68 and just started baking. Thanks for any help or advice.

    1. Post

      Hi Claudia,
      This cake batter is thin (ish) . When the cake bakes, the cherries stay in the middle. my worry is that the extra batter might make the cake a bit more stodgy. Let me know how it turned out for you.

  3. Bad Bundt karma? Is that like Bad Bundt Mojo? I’ve heard that term bandied about. I can’t believe you didn’t save this one for the Hidden Treasures theme! What a beautiful Bundt with all those cherries peeking out, Anshie!

  4. Your cake looks and sounds absolutely delicious! Thanks for joining in this month.
    You’re too funny trying to lie about when you baked! It happens I guess.
    I made my cake about a week ago but didn’t edit any of the photos or write a single word until late last night after work! What was I thinking?!?!? I was up until almost midnight trying to edit my post, and then got up extra early to check it one last time and start checking out all the other bundts.
    Here’s to procrastinating and getting it done and done well at the very last moment!
    I recommend checking out a pan from Nordic ware’s cast aluminum line. They’re a little bit pricier than flimsier pans but well worth the investment because they bake so beautifully.

  5. Oh now, your cake looks just fine. You did give me a smile with your post though. Thanks for starting my day with it as I needed it badly.

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